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Crispy Fish-Not-Sticks for Everybody

Yields4 ServingsPrep Time6 minsCook Time18 minsTotal Time24 mins

 2 Packages (3 filets each) Yuengling Battered Cod
 Olive oil and other oil spray
 Corn tortillas
 1 Small head green cabbage, shredded
 Sliced green onions and jalapeno, optional
 2 tbsp Fresh cilantro (optional)
 2 Limes (or 2 tbsp lime juice, or 2 tbsp white vinegar in a pinch)
 ½ tsp Salt or to taste
1

Preheat air fryer or oven. Air fry filets in a single layer for approximately 13 minutes or until golden brown. Bake for 12-18 minutes or until golden brown.

2

Serve these filets in cubes to picky toddlers, or whole with tartar on the side to encourage fish-eating. Bonus points for mashed cauliflower passed off as potatoes.

3

Heat a dry nonstick skillet over medium-low heat. Place one corn tortilla in the skillet and keep moving while it heats and browns a little. Slice fish, top with first avocado crema and then slaw. Avocado crema - that’s sour cream with as much mashed avocado as you like. The smoother the better, and some people like a little cayenne pepper or cilantro. Fancy, not fancy at its best.

Nutrition Facts

Servings 4

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